The Easiest & Most Irresistible Blueberry Cream Cheese Crumble Dump Cake You'll Ever Bake!
This incredibly easy and comforting Blueberry Cream Cheese Crumble Dump Cake is a magical dessert perfect for any occasion. Featuring a dreamy cream cheese layer, juicy blueberries, and a buttery golden crumble topping, it practically makes itself, delivering pure joy with minimal effort.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
- Small bowl
- Whisk
Ingredients
- 15.25 oz yellow cake mix box
- 8 oz cream cheese package, softened
- 1 cup fresh or frozen blueberries If using frozen, no need to thaw.
- 0.5 cup unsalted butter melted
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 tsp vanilla extract
- 0.5 tsp cinnamon
- 0.25 tsp salt
For the Glaze
- 1 cup powdered sugar
- 0.25 cup milk
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine yellow cake mix, melted butter, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt. Mix until everything is well combined and looks like a crumbly, sandy mixture.
- Step 3: Pour about half of the cake mix mixture into a 9x13-inch baking dish. Gently press it down into an even layer to form the base.
- Step 4: Evenly spread the softened cream cheese over the cake mix layer.
- Step 5: Generously distribute the fresh or frozen blueberries over the cream cheese layer.
- Step 6: Pour the remaining cake mix mixture evenly over the blueberries to form the top crumble layer.
- Step 7: While the cake is getting ready to bake, whisk together the powdered sugar and milk in a separate small bowl until you have a smooth, pourable glaze. Drizzle the glaze all over the top of the cake.
- Step 8: Pop your baking dish into the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding a blueberry) comes out clean.
Notes
Substitutions & Additions: Not a blueberry fan? Try using canned pie filling (cherry, peach, apple) or other fresh berries like raspberries, mixed berries, or sliced strawberries (about 1 cup total). While yellow cake mix is classic, experiment with white cake mix, vanilla, or even lemon cake mix. For a lovely crunch, add a sprinkle of chopped pecans or walnuts on top of the crumble mixture before baking. For a brighter flavor, add a teaspoon of lemon zest to the cream cheese layer or the glaze. This cake is heavenly on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level!
Tips for Success: Softened Cream Cheese is Key—don't rush this! If your cream cheese isn't soft, it will be hard to spread evenly and tear your cake mix layer. You can gently microwave it for 10-15 seconds at a time until softened. Don't Overmix the Crumble—you want a crumbly texture, not a dough; mix just until combined. Even Spreading ensures every bite gets a taste of all the delicious layers. Adjust Glaze Consistency by adding more milk if it's too thick, or more powdered sugar if it's too thin. Cool Slightly Before Serving (15-20 minutes) allows the layers to set slightly, making it easier to serve and enjoy.
How to Store: If you plan to eat it within a day, you can store it covered loosely with foil or plastic wrap at room temperature. For longer storage, or if your kitchen is warm, cover the cooled cake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. You can enjoy it cold, or gently warm individual slices in the microwave for 15-30 seconds for that fresh-baked feel.